This protein-rich, homemade recipe of this popular street snack takes all the best parts. The bold spices, tangy chutneys, and hearty white peas and transforms them into a healthy and hygienic meal that’s both easy to prepare and packed with flavor. Whether you’re craving something quick, filling, and nutritious or looking for a dish that’s gluten-free, vegan, healthy and perfect for a light lunch or snack, this Matra Chaat ticks all the boxes. The best part? It requires simple ingredients and is not complicated to make!
Why You Should Make Matar Kulcha at Home
Healthy and Hygienic: By preparing this dish at home, you get to enjoy all the street-style flavors without worrying about cleanliness or food safety. Plus, it’s made with gluten-free ingredients! Protein-Packed Goodness: White peas are not only delicious but also a fantastic source of protein, making this chaat a satisfying and wholesome option for any meal. Quick and Easy to Prepare: With a bit of soaking and boiling, you’ll have a hearty, flavorful dish that comes together with minimal effort—perfect for busy days or last-minute cravings. Authentic Delhi Street Food Experience: This chaat captures the essence of Delhi’s street-side flavors, combining spicy, tangy, and savory elements in every bite. The Best Part is it is No Oil Recipe.
Ingredients
White Peas: These protein-rich legumes are the star of the dish, providing the hearty base and filling you up with their creamy texture once they’re boiled to perfection. Ghee: A small amount of ghee is used to sauté the aromatics and boost the dish’s richness while maintaining its authentic flavor. Ginger Julienne & Green Chili: Fresh ginger and green chili add a punch of heat and warmth, balancing the rich flavors of the peas and chutney. Green Chutney: This tangy, spicy chutney brings a layer of zest to the chaat, brightening up the earthy flavor of the white peas. Matar Masala: A spice blend specially made for chaat, matar masala gives this dish its signature street-food flavor. You can find it at most Indian grocery stores or use garam masala as a substitute. Lemon Juice: A squeeze of fresh lemon adds the perfect tang, cutting through the richness and enhancing the flavor of the spices.
How to Make
Start by soaking 1 cup of white peas in water for 6-8 hours. This helps soften them for cooking and shortens the boiling time. Drain the peas, then pressure cook them with 1 teaspoon of salt until soft and mushy. This usually takes about 3-4 whistles. Let the cooker cool naturally before opening it. Your peas should be creamy and very soft.
In a pan, add the pressure-cooked Matra. Then, add the ginger julienne, chopped green chili, 1 tablespoon of green chutney and 1 tablespoon of Matar masala, and combine well. Stir and cover with a lid until it comes to a boil. Let the mixture cook on low heat until it thickens slightly. Once the chaat reaches a thick, stew-like consistency, finish it with a generous squeeze of lemon juice for a fresh, tangy kick.
Now, garnish with chopped green chili, ginger julienne, tamarind chutney, and chopped tomatoes.
You can enjoy it as is or pair it with a toasted no-maida kulcha. Opt out of the kulcha, if you want a completely gluten-free meal.
To cook the kulcha, heat 1 tablespoon of ghee in a pan and place your kulcha in it. Once heated, take the kulcha out and sprinkle some chopped coriander on the surface of the pan. Press the kulcha against the coriander and flip it. Your chaat ensemble is ready!
Substitutions You Can Make
Matar Masala: If you don’t have matar masala, use garam masala or a mix of cumin and coriander powder.
Variations
How to Serve Matar Kulcha
Matra Chaat is incredibly versatile and can be served in several creative ways. Apart from the classic way of eating it with a spoon, you can:
Pair it with toasted bread or crackers: Serve it as a dip or topping for a quick snack. Serve it as a filling for wraps or sandwiches: Spread it in a whole wheat roti or wrap, along with fresh veggies and chutneys for a protein-packed, portable meal. Top it on crispy papdi: This turns it into a crunchy and tangy Papdi Chaat, giving it more texture and layers of flavor. Stuff it into hollow puris for a healthier Pani Puri filling: This is a great way to enjoy Pani Puri with a protein-rich twist. This is also known as ragda puri. You can serve it as filling for Indian Canapés .
Storing and Reheating
Storing: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheating: Reheat on the stovetop, adding a bit of water to maintain the desired consistency. Heat it gently on low to prevent it from drying out.
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